Tag: main course
Plantain and Corn Soup
Plantain and Corn Soup
This is a simple Cameroonian soup with plantains, corn, and tomatoes. The serrano chili gives it a little heat while still remaining balanced in flavors and texture. Many dishes from Cameroon are French influenced from colonialism; this being one of them with the addition of tarragon, which is exclusively used in French cuisine. This soup is ready in 25 minutes, vegan, and gluten-free.
Ingredients
- 2 tbsp olive oil
- 1 white onion diced
- 3 garlic cloves minced
- 2 plantains peeled and cubed
- 1 tomato diced
- 1 can corn drained
- 1 small serrano thinly sliced
- 4 cups water
- 1 maggi bouillon cube
- 1 tsp tarragon
- salt and pepper to taste
- nutmeg freshly grated
Instructions
- Heat up olive oil in a pot over medium high heat. Sauté the onions and garlic for 5 minutes.
- Add in the plantains, tomato, serrano, and corn. Sauté for 5 more minutes.
- Pour in the water, maggi cube, and tarragon.
- Bring to a boil. Reduce the heat to medium low and simmer for 15 minutes.
Argentinian Chorizo
Argentinian Chorizo
When we talk about chorizo in South American countries like Argentina, Chile, Uruguay, Peru, etc., it couldn’t be more different than Mexican chorizo. Argentinian chorizo usually has a 2 to 1 ratio of pork and beef. It is seasoned with salt, pepper, paprika, and fresh garlic. Red wine is also a major flavor component to the sausage. It is also a raw chorizo, as opposed to the dried Spanish chorizo.
Equipment
- standing mixer
- sausage stuffer
Ingredients
- 3 lbs ground pork
- 1 lb ground beef
- 1 1/2 tbsp salt
- 3 tsp black pepper
- 2 tbsp paprika
- 5 garlic cloves minced
- 1 cup red wine
- hog casings
Instructions
- Add all of the ingredients to a standing mixer.
- Mix with the paddle attachment on low speed for 2 minutes until all of the ingredients are homogeneous. Place the sausage in the refrigerator for an hour before stuffing.
- Pipe the sausage through a stuffer into the hog casings. Twist to 6” each link.
- Let rest for a couple hours in the refrigerator before cutting.
Cooking the Sausage
- Heat up a tbsp of cooking oil in a sauté pan over medium high heat. Add in the sausages. Cook for 5 minutes a side.
- Make 5-6 slits half way into the sausage. Cook for a couple more minutes.
Chicken Souse
Chicken Souse
This is the first Bahamian recipe on stonedsoup.net! Souse has it’s origins not from the Bahamas, but from old English and Germanic cooking methods meant to preserve meat with acidity. When the Bahamas were a European slave colony, the sour juice of the preserved meat was stretched thin, becoming a broth for soup with leftover scraps. Souse evolved through ingredients indigenous to the Bahamas such as limes instead of vinegar, and hot peppers. Traditionally, pigs feet is the protein used in preparation, but chicken parts and feet are also used for chicken souse. Souse is considered to be the ultimate hangover food. The spice and sourness of the broth will wake up the most sloshed of the sloshed.
Ingredients
- 2 lbs chicken drumsticks
- 1 lb chicken feet nails clipped
- 3/4 cup lime juice
- 3 habanero chopped
- 1 tbsp salt
- 1 tbsp allspice berries
- 1 tbsp black peppercorns
- 4 bay leaves
- 1 tbsp vegetable oil
- 1 large white onion chopped
- 2 large carrots peeled and chopped
- 2 ribs celery chopped
- 2 large potatoes peeled and cubed
- 1 tbsp thyme
- 8 cups water
Instructions
- Mix together the lime juice, habanero, salt, allspice berries, peppercorns, and bay leaves.
- Pour into a gallon sized storage bag along with the drumsticks and feet. Marinate for 24 hours.
- Remove the drumsticks and feet from the storage bag, reserving all of the marinade. Heat up cooking oil in a Dutch oven over medium high heat. Sear the drumsticks on all sides for 10 minutes. Set aside.
- Sauté the chicken feet for 5 minutes until browned. Set aside.
- Add in the onions, carrots, and celery. Sauté for 5 minutes.
- Add in the potatoes, thyme, drumsticks, feet, and the reserved marinade.
- Pour in enough water to cover the chicken; about 6-8 cups. Bring to a boil. Reduce the heat to medium low and simmer for an hour.
Old Sour
Old sour is a condiment used in Bahamian cuisine. Old sour adds heat and sourness to your souse, Bahamian salads, and ceviche. Traditionally, sour oranges are used, but limes are a suitable replacement since the oranges aren’t easily accessible.
Equipment
- 12 oz glass bottle
Ingredients
- 12 limes juiced
- 3 habanero sliced
- 3 serrano sliced
- 5 red bird chilies 3 sliced; 2 left whole
- 1 tsp salt
Instructions
- Fill a 12 oz glass bottle with the hot peppers and salt.
